A la carte

Starters:
Scallop, fermented lychee, pickled nashi pear and rose

Beef tartar with nori oil, caviar, horseradish, buttermilk and pommes soufflé

Quenelle with cod, poached king crab, Oscietra caviar and marigold oil

Mains:
Monkfish, bergamot, cep mushroom and chicken broth infused with Katsuobushi

Quail breast poached in sake, truffled quail leg ragu, endive and potato waffles

Legumes with mushroom dumplings, beets and carciofini tempura

Desserts:
Selection of Swedish cheeses with salad and bisquits

Poached mandarin, cinnamon parfait and yuzu

Millot chocolate, cherry sorbet, buttermilk caramel and cherry coulis

1250 SEK – 1950 SEK
Available for dinner.

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